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KMID : 1025520030450061047
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Journal of Animal Science and Technology
2003 Volume.45 No. 6 p.1047 ~ p.1060
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Effect of Conjugated Linoleic Acid(CLA) Feeding Levels and Periods on Textural Property and Fatty Acid Composition of Pork
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이정일/Lee, J. I.
하영주/곽석준/이중동/김두환/강근호/허선진/Ha, Y. J./Kwack, S. C./Lee, J. D./Kim, D. H./Kang, G. H./Hur, S. J.
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Abstract
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To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of port meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs／group) and subjected to one of five treatment diets(0, 1.25％ CLA for 2 weeks, 2.5％ CLA for 2 weeks, 1.25％ CLA for 4 weeks and 2.5％ CLA for 4 weeks, CLA diets； total fed diets) before slaughter. Pork loin were collected from the animals(110㎏ body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4℃. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholestreol and CLA content.
CLA treatment groups showed significantly(p＜0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p＜0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p＜0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid.
In all results, CLA could be accumulated in pork meat and its antioxidant capability had been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.
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